Wash all tomatoes and remove stems. Quarter large tomatoes and scrape out seeds with spoon and discard. If using cherry tomatoes, halve them; leave smaller teardrop or grape tomatoes whole. Place all tomatoes in large serving bowl. In small jar with tight-fitting lid, combine olive oil, minced herbs, vinegar, garlic and mustard. Screw on lid and shake jar vigorously until dressing emulsifies. Pour over tomatoes and season with salt and pepper. Serve chilled or at room temperature.